|
|
 Whipped cream strengthened by beating or with gelatine or egg white, plus strong alcohol (brandy, Sherry) and flavours, such as orange.  Original Receipt in 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807); EVERLASTING SILLABUBS Mix a quart of thick raw cream, one pound of refined sugar, a pint and a half of fine raisin wine in a deep pan; put to it the grated peel and the juice of three lemons. Beat or whisk it one way half an hour, then put it on a sieve with a bit of thin muslin laid smooth in the shallow end till next day. Put it in glasses It will keep good in a cool place ten days. See: Whip Syllabub Devon Syllabub Staffordshire Syllabub Somersetshire Syllabub London Syllabub Hampshire Syllabub Syllabub - Old Type Everlasting Syllabub Trifle  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |